Ingredients
500g chicken breast strips
2 Tblsp vegetable oil
4 cloves garlic, crushed
salt and black pepper, to taste
1 onion, halved and thinly sliced
1/2 cup korma paste
300 ml light cooking cream
1/2 cup water
100g baby spinach leaves
toasted flaked almonds
pappadums
Preparation
Combine chicken, half the oil and garlic in a medium bowl. Season with salt and pepper. Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 minutes, or until cooked. Remove. Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft. Stir in korma curry paste. Cook, stirring, for 1 minute, or until fragrant. Add cream and water. Bring to boil. Return chicken to pan with spinach. Stir until spinach wilts. Garnish with almonds. Serve with pappadums.
